Okay, so maybe the title is a little misleading. They aren’t actually grits, but shrimp and quinoa just doesn’t have the same ring to it. And honestly, this quinoa is so creamy, garlicky and delicious you won’t even know the difference! That creaminess is perfectly offset with the spicy tang of the sautéed shrimp, I think this may be the best dish I have eaten all month!
If you remember, a while ago I discovered quinoa as an amazing addition to my Paleo diet. I had always assumed it was a grain but to my surprise, it is a seed, so totally acceptable! I find it pairs wonderfully with a myriad of dishes, it can pretty much take the spot of any starch and just like couscous or rice it takes on any flavour that you wish. Whats not to love?
Cooked and cleaned shrimp
Fresh lemon juice.
Parmesan cheese (grated)
Heat oil in a saucepan and add diced garlic. Cook until fragrant.
Add the chicken stock, lemon juice, water and then the quinoa and keep on high heat until boiling.
Lower the heat to low and place the lid on the pot.
Simmer for about ten minutes, add Parmesan and fluff.
In a cast-iron skillet, melt butter and add garlic.
Stir in the hot sauce, Worcestershire, lemon juice, cajun spice and stock.
Allow to reduce for about five minutes.
Add the shrimp, turning once about 3-4 minutes a side.
Spoon the quinoa onto plate, add the shrimp onto the bed of quinoa and enjoy!
As a Paleo devotee, my successes and failures are dedicated to leading a healthy Paleo-inspired lifestyle.
Most of my recipes do not include exact measurements because I rely heavily on my intuition when cooking. These measurements also fluctuate depending on how many people you are cooking for and your personal preferences so I invite you to put your own personal spin on any recipes I post.
Please update me with any interesting additions or alterations to my recipes, I am always open to trying new things!
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To check out more of Kristin’s recipe’s you can read her blog by clicking HERE.